Where can I find Wondra?

[Fat Guy]

I've never noticed a gluey texture when dusting with flour for pan frying. It's not something I do a lot, but if you make sure to use a thin dusting of flour then it seems to work fine.

[David Ross]

This is the halibut I prepared last night--a filet that was seasoned with salt and some Cajun spices then dusted with Wondra. I seared the fish in olive oil in a hot pan on the stovetop for about 2 minutes and then finished it in a 425 oven for 10 minutes or so. (I like halibut cooked through and not "medium-rare" like salmon). You can see the Wondra helps aid in the browing and gives just a bit of crisp texture to the crust covering the outside of the halibut.

[Porthos]

This is the halibut I prepared last night--a filet that was seasoned with salt and some Cajun spices then dusted with Wondra. I seared the fish in olive oil in a hot pan on the stovetop for about 2 minutes and then finished it in a 425 oven for 10 minutes or so.

Looking good.

[weinoo]

You're just trying to make us jealous that you get such beautiful halibut .

[Jaymes]

We are also big fans of Wondra around here when it comes to frying fish.

I never knew exactly why, but the crust seems so much lighter than with regular flour.

Although, as southerners, we use corn meal a lot for frying fresh-water fish like trout, catfish, etc. And that's not light at all.

Nice to have options, I think.

[pikawicca]

Nothing beats Wondra for a very light coating on fish.

[David A. Goldfarb]

Ditto the Wondra on fish. I've occasionally used it to thicken a sauce or a stew when I wanted a little more thickness but was too lazy to make a(nother) roux.

You can find it in pretty much any supermarket, I'd have thought, though one of those canisters lasts me for years.